Orange Rolls

Kathleen Linebaugh Bradley

1 c. shortening (butter Crisco)
3/4 c. sugar
1 T. salt
1 c. boiling water
2 T. yeast dissolved in 1/2 c. warm water
4 eggs
1 c. ice water
7 1/2 - 8 c. good grade flour

Cream together shortening, sugar and salt.  Stir in BOILING water until smooth.  Add dissolved yeast.  Alternate adding flour, eggs and ice water.  Place dough in fridge overnight.  Roll dough into 18 x 24 rectangular shape.  Put butter or margarine on 2/3 dough.  Fold 1/3 unbuttered dough over  buttered dough.  Bring last 3rd over and turn dough around and roll out again.  Fold in fourths.  Fold out side edges to center.  Put water lightly on 1/2 of the dough.  Fold in half.  Cut into four slices. Cut each strip into 12 pieces.. Place in muffin tin with cut layer up.  Let raise for about 3 hours.  Bake at  400 for 10 minutes.

Orange Glaze:

2 c. powdered sugar
2 T. grated orange rind
2 T. orange juice

Blend ingredients  together and place on rolls when hot.